December - Non-soup Crock Pot dish

Laura- Creamy Italian Chicken and wild rice

Ingredients:
Rice
-2 c. regular rice
-1 pkg rice-a-roni "wild long grain and rice original" (use seasoning)
-5 3/4 c. water or broth
-1TBS butter
Combine everything in rice cooker or pan and cook.

Chicken
-1 can cream of mushroom
-1 can cream of chicken
-1 c. sour cream or 8 oz cream cheese
-1 pkg. italian seasoning





Alyssa- Hot Mint Malt



Directions:


In a crockpot mix together 5 cups milk, 1/2 cup chocolate malt, 1 teaspoon vanilla extract, 6 large york peppermint patties.


Let cook on low 2-4 hours, until patties are melted.


Serve drink, top with whipped cream and chocolate shavings.

Kelly- french dip sandwiches and au jus

Ingredients:

-2-3 lb rump roast

-1/2 c. water

-1/2 onion

-1 package Au Jus

-6 French Rolls

-Sliced cheese of your choice

Directions:

Trim excess fat from the rump roast, and place in a slow cooker. Add the Au Jus, onion, and water. Cook on low for 5-7 hours.

Remove roast and break apart with meat fork Serve the sauce for dipping

Add cheese and mayo if desired.

Extra Au Jus:

-3 c. water

-4 tsp beef boullion (4 cubes)

-1/4tsp soy sauce

-1/4 tsp. garlic powder

-salt and pepper

Directions:

Place the water in a medium sauce pan and bring to a boil.

Reduce heat to low, whisk in beef boullion.

Whisk in soy sauce, garlic powder and salt and pepper to taste.

If you like a thicker Au Jus gravy, you can whisk in a little flower to thicken it up.

Elizabeth- BBQ Beef Sliders

Whitney- fajitas

Ingredients:

-1 1/2 lbs beef flank steak

-1 large onion, quartered and sliced

-1 sweet bell pepper, cut into slices

-1 jalapeno pepper, seeded and chopped

-1 T. chopped cilantro

-2 cloves garlic, minced

-1 tsp chili powder

-1 tps. ground cumin

-1 tsp. ground coriander

-1/2 tsp salt

-1 cup chopped tomatoes

-12 flour tortillas

-Optional toppings (sour cream, guacamole, shredded mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced olives, etc.)

Directions:

Cut flank steak into 6 portions.

Combine meat, onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander and salt in slow cooker. Add tomatoes; cover and cook on low for 8-9 hours.

Remove meat from slow cooker and shred; return to slow cooker. Serves 10-12 people.

Krista- Mexican chicken and rice

Ingredients:

-Bag of frozen chicken breast tenderloins (2.5-3lb bag)

-8 oz. block cream cheese (don't use fat ree! 1/3 less fat or regular is fine.)

-Can of Black Beans, drained and rinsed. (pinto beans if you prefer)

-Can of corn, drained

-Can of rotel

Directions:

Put frozen chicken in crock pot.

Put cream cheese on top of the chicken.

Dump inBlack eans, corn and rotel.

Cover and cook on low 6-8 hours.

Every 2 hours, stir ingredientsShred chickn when done, serve over rice, will be kind of soupy, let sit for awhile to thicken.

Rachel- BBQ Chicken sliders

Ingredients:

-2-3 lbs chicken

-bottle of favorite BBQ sauce (I use famous daves)

Directions:

Put chicken and sauce in crock pot and let cook 8-9 hours.

Shred chicken after 7 hours and let cook another 1-2 hours.

Serve on slider buns or regular buns, also good on nachos, tacos, salads.

Amy- Ginger Teriyaki Crock pot Chicken

Ingredients:

-1 cut up chicken (or about 4 chicken breasts)

-1 c. soy sauce

-1 c. sugar

-8 thin slices fresh ginger (sometimes I just use ginger seasoning if I forget to buy fresh ginger.)

-1 T. vegetable oil

Directions:

Combine sugar and soy sauce in crockpot and stir until sugar is dissolved.

Add ginger slices, oil, and chicken.

Cook on low for 6-8 hours

Serve over rice.

November- Favorite Holiday Appetizer

Amy Huish

Deviled Eggs
-Boil eggs at a simmer, covered for about 15-17 minutes.
Drain hot water off and fill with cold water for about 10 minutes.
Peel Eggs.
Split eggs in 1/2 the long way.
Pop out the yolk and put them all in a bowl and mash them with a fork.Add about 1/3 cup Miracle Whip and 2 tsp. Mustard. Mix well.
Fill egg holes with mixture and then dust with paprika.

Rachel Salley

Skor fruit dip

Ingredients:

-3/4 c. packed brown sugar

-1/2 c. powdered sugar

-1 tsp. vanilla extract

-1 (8oz.) brick of cream cheese (softened)

-2 skor bars- crushed

Directions:

-Mix sugars and vanilla and cream cheese together in mixer. Stir in skor bars. Store in fridge!

Kelly McNeil

Jalapeno Jelly
Ingredients:
-3/4 c. ground green peppers
-1/4 c. ground jalapeno peppers (1/2 c. for hotter jelly)
-6 c. sugar
-1 1/2 c. apple cider vinegar
-1 (6oz.) bottle liquid pectin
-Few drops of food coloring (optional)

Directions:
-Mix all ingredients except food coloring and pectin. Bring to a rolling boil. Boil 1 minute. Remove from heat and let cool a few minutes. Add a few drops of green food coloring and pectin. Mix well. Pour into glasses or jar and seal.

Krista McCracken

Veggie Pizza
Ingredients:
-2 tubes crescent rolls (rolled 1/4 inch thick)
-1 (8oz.) cream cheese
-1/2 c. sour cream
-2 heaping Tbs. mayonnaise
-1 pkg. hidden valley ranch salad dressing mix
-2 Tbs. chopped onion
-Any fresh veggies you want (tomatoes, broccoli, carrots, peppers, cauliflower, radishes, green pepper)
-shredded cheese

Directions:
-Roll dough out onto 15X11 baking sheet. Bake at 375 degrees for about 12 minutes. Cool. Combine cream cheese, sour cream, mayonnaise, dry dressing mix, and onion. Spread onto cooled crust. (Use veggies of various colors for pretties pizza.) Sprinkle veggies onto creamed mixture. Top with shredded cheese. NOTE: may add sliced olives or bacon



Laura Nielsen

Fruit Dip
Ingredients:
-3/4 c. brown sugar
-1/2 c. white sugar
-1 tsp. vanilla
-1 (8oz) brick cream cheese. softened

Directions:
-Mix all above ingredients in mixer. store in fridge.

Elizabeth Cramer

World's Best Cheese Ball - Hilary Weeks
Ingredients:
- 1 (5oz.) jar Kraft Old Enlgish Cheese
-1 (5oz.) jar Kraft Roka Bleu Cheese
-1 (8oz.) brick cream cheese
-1 1/2 tsp. worchestershire sauce
-1 green onion chopped
-chopped pecans

Directions:
-Mix all the cheeses together. Add the worchesterhire sauce and onions. Blend Well. Form into ball and coat with chopped pecans. Serve with crackers- we prefer wheat thins! Enjoy!

October - Festive Halloween Treats

This was our first recipe group meeting and it went great! We had lots of fun eating and talking and having a great time out of the house with no kids! Here is the list of recipes from the October Festive Halloween Treats:Kelly McNeil:

Strawberry Ghosts Recipe
Ingredients:
-Fresh Strawberries
-8 ounces white baking chocolate, chopped
-1 teaspoon shortening
-1/8 teaspoon almond extract
-1/4 cup miniature semisweet chocolate chips

Directions:
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

Dip each strawberry in choocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghost's tails. Immediately press chocolate chips into coating for eyes.

In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.


Elizabeth Cramer:

Pumpkin Chocolate Chip Muffins
Ingredients:
-1 box spice cake mix
-1 sm. (15oz.) can pumpkin
-1 bag chocolate chips

Directions:
Preheat oven to 350 degrees. Bake about 17 minutes.

Laura Nielson

Pumpkin Spice Crispy Treats
Ingredients:
-1/4 cup Butter
-1 bag (10 oz.) Jet-Puffed Pumpkin Spice Mallows
-6 cup Rice Crispies
-1 cup candy corn

Directions:
Melt butter and marshmallows, add rice crispies. Lightly greats 9 x 13 pan and place mixture into pan, pressing down. Use cookie cutter for halloween shape. Use candy corn (or other Halloween candy) to decorate.

Whitney Coppin
Oreo Truffles
Ingredients:
-1 (16 oz) package OREO chocolate sandwich cookies, divided
-1 (8 oz) package philadelphia cream cheese, softened
-2 (8 oz) package Baker's semi-sweet baking chocolate, melted

Directions:
Crush 9 of the cookies to fine crumbs in food processor, reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temp. for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Rachel Salley

Spooky Spinach and Artichoke Dip
Ingredients:
-1 (9 oz) box frozen spinach, thawed and drained
-1 (8 oz) package light cream cheese, softened
-1 cup mayonnaise
-1 cup sour cream
-2 cloves garlic, pressed or finely minced ( I used 2tsp. of minced garlic)
-1 tablespoon fresh lemon juice
-1 teaspoon hot sauce
-2 teaspoon parsley
-1/4 teaspoon black pepper
-1/4 teaspoon salt
-1 (15 oz) jar artichoke hearts, drained and chopped
-1 cup grated parmesan cheese

Directions:
Preheat oven to 350 degrees. Use a clean dry cloth to squeeze all moisture out of spinach and then roughly chop. Place in a medium bowl. Add the cream cheese, mayonnaise, and sour cream and mix well. Add remaining ingredients and stir to combine. Place in an 8 x 8 or 9 x 9 inch pan and bake for 20 minutes. While it is baking make your bread cutouts using any halloween cookie cutters. Brush bread with olive oil and sprinkle with garlic powder. Lay bread crumbs on dip and bake another 15-20 minutes or until hot and bubbly.

Amy Huish

Cheese Dip
Ingredients:
-1 can Rotel tomatoes
-3/4 package velveeta cheese

Directions:
On stovetop on medium heat mix rotel with velveeta cheese. Stir frequently until cheese is melted. Eat with tortilla chips!

Lindsay Blackford

Mummy Mini Pizzas
Ingredients:
-8 Rhodes Dinner Rolls, thawed to room temp.
-1/3 cup pizza sauce
-8 string cheese
-sliced olives

Directions:

Spray counter lightly with non-stick cooking spray. Flatten each roll into a 3-4 inch circle. Place on a sprayed baking sheet. Top each on with about 2 teaspoons pizza sauce. Poke each one several times with a fork to prevent bubbles from forming. Bake at 350 degrees for 8-10 minutes. While pizzas are baking tear 1 string cheese for each pizza into thin strips. Remove pizzas from oven and place 2 olives slices on each for eyes. Layer cheese strips in a random fashion to resemble mummy bandages. Trim any strips that are too long. Return to oven and bake an additional 1-2 mnutes to melt cheese slightly.

Recipe Group info.

Well the first recipe group was a success! Thank you to all that came, it was very fun talking and eating some delicous food!
We have changed the meeting time to the 1st Wednesday of every month the time will still be 7pm.
I have the blog up and going. It is not that cute or fancy but at least it has the calendar up of the theme and place for the next meeting. You do not need to worry about bringing a copy of your recipe for everyone just bring 1 copy so I can add it to the blog. Also if the host could go to evite.com and send one to the group stating the address and date and theme that would be great! If you'd like to add your name to the list to host then just email me and I can add you on there along with a theme you'd like.

Here is a list of the calendar for the next few months:

November 2nd
hosted by: Kelly McNeil
theme: Fav. Holiday appetizer

December 7th
hosted by: Elizabeth Cramer
theme: Fav. Non-Soup Crockpot dish

January 4th
hosted by: Whitney Coppin
theme: Soup Night

February 1st
hosted by: Lindsay Blackford
theme: Courting Food <3

March 7th
hosted by: Amy Huish
theme: Chocolate Dish

Welcome!

Welcome to the Saucy Mamas recipe group! I love to cook but I never know what to make, I get tired of the same old recipes time and time again, so I decided to come up with a recipe group to help me learn and try new things! I will add our recipes from our monthly get togethers on here so you have easy access to them and can pull them up to share with friends and family. I look forward to trying new things and sharing some old favorites with you also!